Gourmet Getaways
Autor Joe Daviden Limba Engleză Paperback
Preț: 99.79 lei
Nou
Puncte Express: 150
Preț estimativ în valută:
19.10€ • 20.03$ • 15.78£
19.10€ • 20.03$ • 15.78£
Carte indisponibilă temporar
Doresc să fiu notificat când acest titlu va fi disponibil:
Se trimite...
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9780762746842
ISBN-10: 076274684X
Pagini: 287
Dimensiuni: 157 x 229 x 19 mm
Greutate: 0.47 kg
Editura: GPP Travel
ISBN-10: 076274684X
Pagini: 287
Dimensiuni: 157 x 229 x 19 mm
Greutate: 0.47 kg
Editura: GPP Travel
Textul de pe ultima copertă
A soup-to-nuts guide to the top 50 culinary vacations in AmericaCook your way across the U.S.A. with this insider guide to America s leading recreational cooking programs. The definitive resource for planning and getting the most out of your culinary vacation, Gourmet Getaways is a must-have for foodies of all tastes and levels of expertise whether you re a budding chef or a kitchen diva. From well-known culinary schools to country inns, from a weekend class to a weeklong course, you ll find detailed profiles on a whole menu of cooking school options. Find out who s teaching and what you ll learn, try sample recipes and get cooking tips from the chefs, and discover other area attractions to enjoy during your stay. California s COPIA in the Napa Valley, Wisconsin s Destination Kohler, and Virginia s Inn at Little Washington are just a few of the outstanding getaways profiled. Whatever your skill level, budget, or schedule, Gourmet Getaways has the perfect culinary escape to please your palate!"
Notă biografică
Joe David has been traveling the globe in search of the perfect meal for decades. To support his food habit, he has taught school, worked in pr, marketing, and magazine advertising, authored countless articles (many on food and international cooking schools) and four books, and reported five radio stories for NPR's "The Best of our Knowledge." He has been a guest on numerous radio and TV shows and is a long-time member of the National Press Club in Washington. Recent articles he has written include an interview with Jaques Pepin and a piece on the Ritz Escoffier Cooking School in Paris.